Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1887-09-27
CANNING FRUIT
nv A n n

The prtsCui 4. the season fOr csnulug
sui 10 h. now The proper time % txAmlnv
your fruit cars Ani De surv thy ate Ia
perfect order. Opnlou- difer a. - ias
n.s, can ~ use While some sucsr,d best
With tin oau.. Others makc . complsir fail.
urs by ih.lf use. mach peter glass 90
stone lars Cor gtnarsl use. bai would al.
wise aslpg The eau with which you have
had tie best succsss. Self sealing us
are very little irOuhls. lfpfoP'fly asci sni
Thoroughly cleaned When pa. ssay.
Ifths covers sfr scfesed on iigtt sl,f
using The contents. thsTc IL usual, tnuliy
OF close odOr about them even though They
were carefully washed b. ofe putting away.
I have known . FEC hOgssks,pcfs wlV
utstr washed thslr cans sflcr ,mpii lng
The ffulI unul canhiag sessoa cane sg.in
snd theu they would have . general
washing This 1. I. bad practice and Que
TO b. avoided. As u IL very bard - clean
cans properly sfIsf The fful, Jales has been
allowed - dry fcr - lOsg . tine Ani,
too. The cans will rstsin . sirOns Oiof by
this neglect. thercoy inJ ifins TIE f,vJr %
the .rssa.eAnusi fruit, u not sp1l.ius 10 Gu
,lfsly.
Any unpleasant oior may be removed by
sc,ldlrg tae cats before uslng. bat care
must bV used or they will be broken. Lay
thick cloth. or thln Que folded, Ia TIE
bottom ola common clothes boiler - pre-.
vent their breaking from the heat flll
the boiler bali full Of lukcwsrm water, -,
In The cans and let the water come grad.
ually - alnos, the boiling polnt Rsmove
from The range. and, IS soon A. The water
cools enough 80 they can be hAnilsi. tskc
oai each can, wiPe dry NJ ssi 10 The su1
D. air sni ihsy will be p-rsscIly sweet
Examlne The rubber ring. ani fthey srr
worn, torn or hsrisnvi by The heat don't
use them. q. IL Will no, be economy 10
spoil frali, ~ they can DO pafchasci for
lrlhs aud the can. be made sif.tight. De
sure tie cover. iis well and 10 no, gei mix.
ed. A. IL often the case when ihefo are iif
ferent brands OF cans used.
Pickle and preserve Jars should be treat
"a Ia q like manner, scalied sud set In the
,na IN air.
"A agate preserving kettle will be foani
valuable. a. ~ Il easily cleaned sni not 80
heavy a. porc-laia - hsndlsi II bras.
kettle L. gs.i u mast b. thoroughly eic,n'
ed bcforc using. Every kiich-u ~ cta'
niug time should be provided with sc,ss
IA guessing Al qi,n'i'irs all not 'n'sur
when pfestrv.og), wiir-moaiaei finrel,
.org handled rp ~, wire skim al
plsuty ftablc rom ffuit Zoe csa,iss
-hoaii be ~ ff,rb 1T j. pOssili- 10 80
laiu aud ma, h1t - .ltner ~ RIO 70
rr,,r, A. up0u - condition dep ID. The
,ppesrsnc- %. N ffat snrr pes rsirg
O.,r ripe fruit all c g.h Ia ca'Dting al
msks ".nadjy io,kinf sac, at gfrra
ffait L. inc!ln,d Z, re bitter, - that III
proper .sls cllOn OF "a. flult 4. Oas Of the
mOsi important points 10 be observed.
Peel the full with q slap knifs. sill
yer knife IL r,commstdei bS Inany. bat
nv sxperleuce has conslGced me that IL Is
100 dull and ouly tears Of the peel. sni IL
the ffult 10 tfifis son 10 will bfulse IL.
Keep clean cloth at hand aud wipe OF the
jaiee from your knife blade A. you fnlsh
peellug each par or peach. - the case
may De, 10 prry,nt di-colorstlon OF The
fruit Pei only ~ much fruit as you wish
10 cook immediately H. however, quan-
lily l. pf, pared, put into cold water u keep
from il,eoloilBg until you are ready To
cook u. =.
Doa'l I.empt - COX ioo large qain
tiiy Al Que lin +, as IL Is difficult 10 watch
aud keep from barUiUg and b)lling over.
lr you intend O. put the fruit la unsealed
lars sllos oDe pound of sugar 10 each
pound OF fiuli, N ,.sl.d. one-hslf pound
OF sug.r or lies will be spfilci,pt When
ready 10 can, place the cars or the back OF
The range 10 pan OF lukewarm water and
let the water come ~ tbs scAiiiug pint
Now prepare the syrup, weigh your sugar
csr,fully-l0sf or grtnulated IL The best
for lellies, preserves, etc. and mol.ten
with last enough water TO melt II, and stir
ustil melted, rs IL will burn II placed over
q hot hse and allowed 10 stapd. When
boiling no, add the fruit and be careful 70
remove The scum. a. IL will spoil the fruit
ifit l. neglected. Cook until the fruit u
done, pour Into the cans aud seal immedi.
atsly.
The length OF time required 10 cook each
fruit IL as follows. and should be timed by
. watch or clock. never guessed at
Cherries. raspberries. blackberries,
plans. peaches. earrants aud pineapple
shoad be cooked nfteeu minutes grapes,
pears. crab-spples, goossberries, straw
berries, twenty minutes, and tomatoes Tor
~ minutes.
Let the fruit stard until the next day.
then wash on each can 10 remove all the
Juice whleh m,y have drlpp.d on the out.
eide u the eau and place In Q cool, dry
place Ia The DARK. II possible. As lish, In.
jsres canned ffult The methods given
above have been very successful with
and can heartily commend. CAeer.
ToNAro CArsur Boil one bushel or to-
m ltoes until soft Sqaeszs ths N through
Q coisnder. aud aid Que half gallon OF vim.
egar. one and . bali pirt OF ALT. two
ounces Of cloves, qantsr pound cfarspiee.